Ingredients
Crunchy-Top Blueberry Muffin recipe
Measure out all the ingredients before beginning your blueberry muffin recipe. This ensures that you are not missing anything and keeps you organized. The French term for this is mise en place, used by pros in the kitchen.

Blueberry muffin batter:
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) plain yogurt
2 tsp (10 mL) grated orange rind
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) vegetable oil
2 eggs
1-1/2 cups (375 mL) fresh blueberries

Crunchy Topping:
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) grated orange rind

Equipment
• dry-measure cups
• liquid measure cups
• measuring spoons
• fine grater
• 12 paper muffin-cup liners
• muffin pan
• large bowl
• small bowls
• whisk
• wooden spoon
• rubber spatula
• cooling rack
• oven mitts

Preparation
Prepare pan
Adjust oven rack to centre. Heat oven to 400°F (200°C).

Line 12 muffin cups with paper liners.

Make batter
Pour flour, sugar, baking powder, baking soda and salt into large bowl; whisk until blended.

Pour yogurt, orange rind and juice, oil and eggs into another large bowl; whisk until smooth.

Pour yogurt mixture over dry ingredients. Sprinkle with blueberries. With wooden spoon, stir just until you can't see any flour.

Fill muffin cups
Spoon batter into prepared muffin cups, filling three-quarters full.

Prepare topping
In small bowl and using fingers or spoon, mix sugar with orange rind. Sprinkle over batter in each cup.

Bake muffins
Bake muffins in oven until tops are golden and firm to the touch, about 25 minutes.

Place rack on counter. Wearing oven mitts, transfer muffin tin to rack and let muffins cool.

Helpful tips:
To measure dry ingredients, such as flour and granulated sugar, spoon into dry-measure cup and scrape off any extra with flat edge of knife.

To measure liquids, use clear liquid-measure cup and bend down so your eye is level with markings on cup.

Makes 12 muffins.

Nutritional info (in case Mom asks)
Per muffin: about 214 cal, 4 g pro, 6 g total fat (1 g sat. fat), 37 g carb, 1 g fibre, 32 mg chol, 276 mg sodium. % RDI: 5% calcium, 9% iron, 2% vit A, 8% vit C, 15% folate.

Love to make muffins? Here's a list of all The Canadian Living Test Kitchen's muffin recipes online >>